1/2 pkg of extra firm tofu
1/2 cup vegetable broth
1 cup plain greek yogurt
1-2 cloves of garlic, smashed and minced
1 Tbsp tomato paste
2 Tbsp butter
2 Tbsp flour
1/4 tsp salt plus more to taste
about a tsp or so of oil for sauteeing
freshly ground black pepper and a sprinkle or two of dill, to taste
fresh or dried parsley
brontosaurus chefs make as is, duh!
t-rex chefs you can use chicken broth and/or beef… but the tofu is yummy!
gluten-free chefs skip the flour! The sauce will be a little bit thinner but will still taste the same
Traditionally, stroganoff is served over a small mountain of fluffy egg noodles, which I love. Sadly, I didn’t have egg noodles on hand and used fluffy quinoa, which I also love =) Its a winner either way, and I can honestly say I would eat this sans carbohydrates of any kind if need be. The sauce and tofu were a match made in stroganoff heaven - Creamy and delicious!
Measure out your greek yogurt and set aside to reach room temperature. Next, press the excess water out of your tofu wrapping it in paper towels, setting it atop a dish cloth, and laying something flat and heavy on top for a few minutes. A book… a cast iron skillet… anything will do — just don’t sit on it.
Sautee mushrooms with a little bit of oil and season with a pinch of salt. [I used coconut oil] Once they’re just about finished cooking, add/saute the garlic. Next, move the veggies aside and add butter into skillet over medium heat, stirring as it melts. Add the flour to the melted butter to thicken and create a roux, stirring vigorously to incorporate. Pour in veggie broth, tomato paste, salt, pepper, and a little parsley and dill too. Simmer on low heat for 5 minutes or so. At the very end, stir in the yogurt and tofu. Stir and simmer a little longer to give the tofu time to soak up all the flavor of the sauce. Taste, adjust salt, pepper, parsley, and dill to suit your palate and serve atop a fluffy pile of egg noodles or a small tower of quinoa.
I loved that purple weirdo.